Blender mango frozen-yogurt ice cream

Cut very ripe, less fibrous mangoes into cubes and freeze them.

Put the yogurt in the blender first, then the honey, a little lime juice, and the frozen mango straight from the freezer.

Pulse and blend as quickly as possible, pushing the mango down with a tamper or spoon; stop as soon as it runs smooth, since melting makes it icier.

Spread in a wide metal tray chilled in the freezer, so it freezes fast with small ice crystals.

Serve at once as soft serve, or freeze about an hour for a soft scoopable texture; if frozen longer, let it sit out about five minutes before scooping.